Caramel Glazed Pumpkin Scones
  • 3 cups all-purpose flour
  • ⅓ cup sugar
  • ½ teaspoon baking soda
  • 2-1/2 teaspoons baking powder
  • ?3/4 teaspoon kosher salt
  • ¼ cup ground ginger
  • ¼ cup ground cinnamon
  • 1-1/2 sticks (3/4cup) unsalted butter, cut into ½-inch pieces
  • 1-1/4 cups buttermilk
  • 1 cup canned pumpkin puree (all pumpkin, not pumpkin pie filling)
  • 2 tablespoons pure vanilla extract
  • Caramel glaze (I halved the original recipe and had more than enough)
  • 1 stick unsalted butter
  • ½ cup firmly packed light brown sugar
  • ¼ teaspoon freshly squeezed lemon juice
  • ⅛ teaspoon kosher salt
  • ¼ cup heavy cream
  1. Preheat the oven to 425 degrees.
  2. In a large mixing bowl, combine the flour, sugar, baking soda, baking powder, salt, ginger, and cinnamon.
  3. With clean hands, work the butter into the dry mixture until it is thoroughly incorporated and has the consistency of fine breadcrumbs. (Or use a pastry cutter)
  4. Make a well in the center of the dry ingredients, and pour the buttermilk, pumpkin puree, and vanilla extract into the well. Using a wooden spoon, combine ingredients until dry mixture is wet. Don't over mix.
  5. Depending on desired scone size, scoop batter onto a parchment-lined cookie sheet. (I used a ⅓ cup measurer.)
  6. Bake the scones for about 12 minutes, or until lightly browned. Let the scones cool slightly on the baking sheet (about 20 minutes) before glazing them.
  7. While the scones are cooling, prepare the caramel glaze: Place the butter, brown sugar, lemon juice, and salt in a saucepan over medium heat and whisk gently until the mixture is smooth. Just as the mixture comes to a light boil, add the heavy cream and reduce the heat to low. Whisk well for 2 minutes, or until the glaze is thickened and smooth; then remove the pan from the heat.
  8. To glaze a scone, hold it by the bottom, dip the top in the warm caramel glaze, and place it back on the baking sheet. (I used salad tongs to help me with this!)
Recipe by The Baker Chick at